KR20040094512A - Functional Food Composition having Anti-oxidative, Anti-arthritic and Anti-dementia Activity - Google Patents
Functional Food Composition having Anti-oxidative, Anti-arthritic and Anti-dementia Activity Download PDFInfo
- Publication number
- KR20040094512A KR20040094512A KR1020030028349A KR20030028349A KR20040094512A KR 20040094512 A KR20040094512 A KR 20040094512A KR 1020030028349 A KR1020030028349 A KR 1020030028349A KR 20030028349 A KR20030028349 A KR 20030028349A KR 20040094512 A KR20040094512 A KR 20040094512A
- Authority
- KR
- South Korea
- Prior art keywords
- vitamin
- food composition
- extract
- green tea
- weight
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 78
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 23
- 235000013376 functional food Nutrition 0.000 title claims abstract description 23
- 230000002205 anti-dementic effect Effects 0.000 title claims abstract description 17
- 230000000694 effects Effects 0.000 title abstract description 19
- 230000002456 anti-arthritic effect Effects 0.000 title abstract 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 71
- 239000000284 extract Substances 0.000 claims abstract description 43
- 244000269722 Thea sinensis Species 0.000 claims abstract description 39
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 33
- 241000018646 Pinus brutia Species 0.000 claims abstract description 33
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 33
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 33
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 33
- 239000011718 vitamin C Substances 0.000 claims abstract description 33
- 235000013305 food Nutrition 0.000 claims abstract description 32
- 235000009569 green tea Nutrition 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 19
- 206010003246 arthritis Diseases 0.000 claims abstract description 18
- 239000000419 plant extract Substances 0.000 claims abstract description 13
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 239000003963 antioxidant agent Substances 0.000 claims description 20
- 235000013361 beverage Nutrition 0.000 claims description 19
- 235000006708 antioxidants Nutrition 0.000 claims description 18
- 240000006891 Artemisia vulgaris Species 0.000 claims description 16
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 9
- 229910052698 phosphorus Inorganic materials 0.000 claims description 9
- 239000011574 phosphorus Substances 0.000 claims description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 7
- 235000013373 food additive Nutrition 0.000 claims description 7
- 239000002778 food additive Substances 0.000 claims description 7
- 235000008434 ginseng Nutrition 0.000 claims description 7
- 239000012141 concentrate Substances 0.000 claims description 6
- 230000036541 health Effects 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 4
- 239000002775 capsule Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 235000005078 Chaenomeles speciosa Nutrition 0.000 claims description 3
- 244000251905 Pseudocydonia sinensis Species 0.000 claims description 3
- 235000017831 Pseudocydonia sinensis Nutrition 0.000 claims description 3
- 241000218206 Ranunculus Species 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 241000208340 Araliaceae Species 0.000 claims 2
- 244000194101 Ginkgo biloba Species 0.000 claims 1
- 240000001439 Opuntia Species 0.000 claims 1
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 9
- 206010012289 Dementia Diseases 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 abstract description 6
- 235000008658 Artemisia capillaris Nutrition 0.000 abstract description 2
- 241000092668 Artemisia capillaris Species 0.000 abstract description 2
- 235000017788 Cydonia oblonga Nutrition 0.000 abstract description 2
- 240000009164 Petroselinum crispum Species 0.000 abstract description 2
- 235000011197 perejil Nutrition 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 235000003826 Artemisia Nutrition 0.000 abstract 3
- 244000030166 artemisia Species 0.000 abstract 3
- 235000009052 artemisia Nutrition 0.000 abstract 3
- 229940098324 green tea leaf extract Drugs 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 239000000523 sample Substances 0.000 description 45
- 230000002401 inhibitory effect Effects 0.000 description 29
- 238000002835 absorbance Methods 0.000 description 27
- 238000006243 chemical reaction Methods 0.000 description 21
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 20
- 102000004190 Enzymes Human genes 0.000 description 17
- 108090000790 Enzymes Proteins 0.000 description 17
- 230000002292 Radical scavenging effect Effects 0.000 description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 14
- 102100037838 Prolyl endopeptidase Human genes 0.000 description 13
- 102100038277 Prostaglandin G/H synthase 1 Human genes 0.000 description 10
- 108050003243 Prostaglandin G/H synthase 1 Proteins 0.000 description 10
- 102100038280 Prostaglandin G/H synthase 2 Human genes 0.000 description 10
- 108050003267 Prostaglandin G/H synthase 2 Proteins 0.000 description 10
- 229930003427 Vitamin E Natural products 0.000 description 10
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 10
- 235000019165 vitamin E Nutrition 0.000 description 10
- 229940046009 vitamin E Drugs 0.000 description 10
- 239000011709 vitamin E Substances 0.000 description 10
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 9
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 9
- 235000013793 astaxanthin Nutrition 0.000 description 9
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 9
- 239000001168 astaxanthin Substances 0.000 description 9
- 229940022405 astaxanthin Drugs 0.000 description 9
- 235000013734 beta-carotene Nutrition 0.000 description 9
- 239000011648 beta-carotene Substances 0.000 description 9
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 9
- 229960002747 betacarotene Drugs 0.000 description 9
- 229950001002 cianidanol Drugs 0.000 description 9
- 229920002770 condensed tannin Polymers 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000018192 pine bark supplement Nutrition 0.000 description 9
- 239000013641 positive control Substances 0.000 description 9
- 229940106796 pycnogenol Drugs 0.000 description 9
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 9
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 8
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 7
- 150000003254 radicals Chemical class 0.000 description 7
- 235000013616 tea Nutrition 0.000 description 7
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 6
- -1 hydroxy radicals Chemical class 0.000 description 6
- CGIGDMFJXJATDK-UHFFFAOYSA-N indomethacin Chemical compound CC1=C(CC(O)=O)C2=CC(OC)=CC=C2N1C(=O)C1=CC=C(Cl)C=C1 CGIGDMFJXJATDK-UHFFFAOYSA-N 0.000 description 6
- 230000005764 inhibitory process Effects 0.000 description 6
- 230000003859 lipid peroxidation Effects 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 150000003180 prostaglandins Chemical class 0.000 description 6
- ZFXYFBGIUFBOJW-UHFFFAOYSA-N theophylline Chemical compound O=C1N(C)C(=O)N(C)C2=C1NC=N2 ZFXYFBGIUFBOJW-UHFFFAOYSA-N 0.000 description 6
- 240000004371 Panax ginseng Species 0.000 description 5
- 229960005070 ascorbic acid Drugs 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 235000013355 food flavoring agent Nutrition 0.000 description 5
- 239000001301 oxygen Substances 0.000 description 5
- 229910052760 oxygen Inorganic materials 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 230000002000 scavenging effect Effects 0.000 description 5
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 102100036201 Oxygen-dependent coproporphyrinogen-III oxidase, mitochondrial Human genes 0.000 description 4
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- LRFVTYWOQMYALW-UHFFFAOYSA-N 9H-xanthine Chemical class O=C1NC(=O)NC2=C1NC=N2 LRFVTYWOQMYALW-UHFFFAOYSA-N 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 3
- 102000013455 Amyloid beta-Peptides Human genes 0.000 description 3
- 108010090849 Amyloid beta-Peptides Proteins 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 3
- 206010061218 Inflammation Diseases 0.000 description 3
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 102000004005 Prostaglandin-endoperoxide synthases Human genes 0.000 description 3
- 108090000459 Prostaglandin-endoperoxide synthases Proteins 0.000 description 3
- 102000019197 Superoxide Dismutase Human genes 0.000 description 3
- 108010012715 Superoxide dismutase Proteins 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 150000001298 alcohols Chemical class 0.000 description 3
- 239000000872 buffer Substances 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 229940111134 coxibs Drugs 0.000 description 3
- 239000003255 cyclooxygenase 2 inhibitor Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 229960000905 indomethacin Drugs 0.000 description 3
- 230000002757 inflammatory effect Effects 0.000 description 3
- 230000004054 inflammatory process Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 3
- 235000020778 linoleic acid Nutrition 0.000 description 3
- 229940021182 non-steroidal anti-inflammatory drug Drugs 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 235000021067 refined food Nutrition 0.000 description 3
- 229960000278 theophylline Drugs 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- PFTAWBLQPZVEMU-HIFRSBDPSA-N (-)-catechin Chemical compound C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-HIFRSBDPSA-N 0.000 description 2
- 229930013799 (-)-catechin Natural products 0.000 description 2
- 235000007331 (-)-catechin Nutrition 0.000 description 2
- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 2
- ASJSAQIRZKANQN-CRCLSJGQSA-N 2-deoxy-D-ribose Chemical compound OC[C@@H](O)[C@@H](O)CC=O ASJSAQIRZKANQN-CRCLSJGQSA-N 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 2
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000003553 Leptospermum scoparium Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 229920002230 Pectic acid Polymers 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000000783 alginic acid Substances 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 229960001126 alginic acid Drugs 0.000 description 2
- 150000004781 alginic acids Chemical class 0.000 description 2
- 230000000202 analgesic effect Effects 0.000 description 2
- 239000003242 anti bacterial agent Substances 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 229940088710 antibiotic agent Drugs 0.000 description 2
- 229940114079 arachidonic acid Drugs 0.000 description 2
- 235000021342 arachidonic acid Nutrition 0.000 description 2
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 2
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 2
- RAZOKRUZEQERLH-UHFFFAOYSA-N capillin Chemical compound CC#CC#CC(=O)C1=CC=CC=C1 RAZOKRUZEQERLH-UHFFFAOYSA-N 0.000 description 2
- 235000014171 carbonated beverage Nutrition 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- CXQWRCVTCMQVQX-UHFFFAOYSA-N cis-dihydroquercetin Natural products O1C2=CC(O)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C(O)=C1 CXQWRCVTCMQVQX-UHFFFAOYSA-N 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 230000001882 diuretic effect Effects 0.000 description 2
- 239000003792 electrolyte Substances 0.000 description 2
- HKSZLNNOFSGOKW-UHFFFAOYSA-N ent-staurosporine Natural products C12=C3N4C5=CC=CC=C5C3=C3CNC(=O)C3=C2C2=CC=CC=C2N1C1CC(NC)C(OC)C4(C)O1 HKSZLNNOFSGOKW-UHFFFAOYSA-N 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 230000007760 free radical scavenging Effects 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 229940093915 gynecological organic acid Drugs 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- SUBFIBLJQMMKBK-UHFFFAOYSA-K iron(3+);trithiocyanate Chemical compound [Fe+3].[S-]C#N.[S-]C#N.[S-]C#N SUBFIBLJQMMKBK-UHFFFAOYSA-K 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000012046 mixed solvent Substances 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 230000003472 neutralizing effect Effects 0.000 description 2
- JPXMTWWFLBLUCD-UHFFFAOYSA-N nitro blue tetrazolium(2+) Chemical compound COC1=CC(C=2C=C(OC)C(=CC=2)[N+]=2N(N=C(N=2)C=2C=CC=CC=2)C=2C=CC(=CC=2)[N+]([O-])=O)=CC=C1[N+]1=NC(C=2C=CC=CC=2)=NN1C1=CC=C([N+]([O-])=O)C=C1 JPXMTWWFLBLUCD-UHFFFAOYSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 239000010318 polygalacturonic acid Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 125000001500 prolyl group Chemical group [H]N1C([H])(C(=O)[*])C([H])([H])C([H])([H])C1([H])[H] 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 239000012488 sample solution Substances 0.000 description 2
- GUAFOGOEJLSQBT-UHFFFAOYSA-N scoparone Chemical compound C1=CC(=O)OC2=C1C=C(OC)C(OC)=C2 GUAFOGOEJLSQBT-UHFFFAOYSA-N 0.000 description 2
- 239000012064 sodium phosphate buffer Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- HKSZLNNOFSGOKW-FYTWVXJKSA-N staurosporine Chemical compound C12=C3N4C5=CC=CC=C5C3=C3CNC(=O)C3=C2C2=CC=CC=C2N1[C@H]1C[C@@H](NC)[C@@H](OC)[C@]4(C)O1 HKSZLNNOFSGOKW-FYTWVXJKSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 229960004559 theobromine Drugs 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 1
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 1
- 229930014124 (-)-epigallocatechin gallate Natural products 0.000 description 1
- 235000004911 (-)-epigallocatechin gallate Nutrition 0.000 description 1
- FZTLLUYFWAOGGB-UHFFFAOYSA-N 1,4-dioxane dioxane Chemical compound C1COCCO1.C1COCCO1 FZTLLUYFWAOGGB-UHFFFAOYSA-N 0.000 description 1
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- CJAOGUFAAWZWNI-UHFFFAOYSA-N 1-n,1-n,4-n,4-n-tetramethylbenzene-1,4-diamine Chemical compound CN(C)C1=CC=C(N(C)C)C=C1 CJAOGUFAAWZWNI-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 description 1
- KJHJAABRDASKAF-UHFFFAOYSA-N 3,7-dihydropurine-2,6-dione Chemical compound OC1=NC(O)=C2N=CNC2=N1.O=C1NC(=O)NC2=C1NC=N2 KJHJAABRDASKAF-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- BMUDPLZKKRQECS-UHFFFAOYSA-K 3-[18-(2-carboxyethyl)-8,13-bis(ethenyl)-3,7,12,17-tetramethylporphyrin-21,24-diid-2-yl]propanoic acid iron(3+) hydroxide Chemical compound [OH-].[Fe+3].[N-]1C2=C(C)C(CCC(O)=O)=C1C=C([N-]1)C(CCC(O)=O)=C(C)C1=CC(C(C)=C1C=C)=NC1=CC(C(C)=C1C=C)=NC1=C2 BMUDPLZKKRQECS-UHFFFAOYSA-K 0.000 description 1
- LXEKPEMOWBOYRF-QDBORUFSSA-N AAPH Chemical compound Cl.Cl.NC(=N)C(C)(C)\N=N\C(C)(C)C(N)=N LXEKPEMOWBOYRF-QDBORUFSSA-N 0.000 description 1
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 208000037259 Amyloid Plaque Diseases 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 102100035882 Catalase Human genes 0.000 description 1
- 108030002440 Catalase peroxidases Proteins 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- PMATZTZNYRCHOR-CGLBZJNRSA-N Cyclosporin A Chemical compound CC[C@@H]1NC(=O)[C@H]([C@H](O)[C@H](C)C\C=C\C)N(C)C(=O)[C@H](C(C)C)N(C)C(=O)[C@H](CC(C)C)N(C)C(=O)[C@H](CC(C)C)N(C)C(=O)[C@@H](C)NC(=O)[C@H](C)NC(=O)[C@H](CC(C)C)N(C)C(=O)[C@H](C(C)C)NC(=O)[C@H](CC(C)C)N(C)C(=O)CN(C)C1=O PMATZTZNYRCHOR-CGLBZJNRSA-N 0.000 description 1
- 108010036949 Cyclosporine Proteins 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 108020004414 DNA Proteins 0.000 description 1
- GSFDOOHGKOHDEL-UHFFFAOYSA-N Dalpanitin Natural products COc1cc(ccc1O)C2=COc3c(C4OC(CO)C(O)C(O)C4O)c(O)cc(O)c3C2=O GSFDOOHGKOHDEL-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 239000001512 FEMA 4601 Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 102000006587 Glutathione peroxidase Human genes 0.000 description 1
- 108700016172 Glutathione peroxidases Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 229910021578 Iron(III) chloride Inorganic materials 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 102000056251 Prolyl Oligopeptidases Human genes 0.000 description 1
- 102000001708 Protein Isoforms Human genes 0.000 description 1
- 108010029485 Protein Isoforms Proteins 0.000 description 1
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 1
- 102000012479 Serine Proteases Human genes 0.000 description 1
- 108010022999 Serine Proteases Proteins 0.000 description 1
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 210000001744 T-lymphocyte Anatomy 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 102100033220 Xanthine oxidase Human genes 0.000 description 1
- 108010093894 Xanthine oxidase Proteins 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000008351 acetate buffer Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- SOIFLUNRINLCBN-UHFFFAOYSA-N ammonium thiocyanate Chemical compound [NH4+].[S-]C#N SOIFLUNRINLCBN-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229940124599 anti-inflammatory drug Drugs 0.000 description 1
- 230000002141 anti-parasite Effects 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 244000309464 bull Species 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 210000003710 cerebral cortex Anatomy 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- 229960001265 ciclosporin Drugs 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000000287 crude extract Substances 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- 229930182912 cyclosporin Natural products 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 1
- VFSWRBJYBQXUTE-UHFFFAOYSA-N epi-Gallocatechin 3-O-gallate Natural products Oc1ccc2C(=O)C(OC(=O)c3cc(O)c(O)c(O)c3)C(Oc2c1)c4cc(O)c(O)c(O)c4 VFSWRBJYBQXUTE-UHFFFAOYSA-N 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
- 235000003891 ferrous sulphate Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 239000007903 gelatin capsule Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 235000003969 glutathione Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000007902 hard capsule Substances 0.000 description 1
- 229940109738 hematin Drugs 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229940083747 low-ceiling diuretics xanthine derivative Drugs 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000007886 mutagenicity Effects 0.000 description 1
- 231100000299 mutagenicity Toxicity 0.000 description 1
- KNMNNEPMKDJBDW-UHFFFAOYSA-N n-[2-(3,4-dimethoxyphenyl)ethyl]-1-(2,6-dimethylphenoxy)propan-2-amine;hydrochloride Chemical compound Cl.C1=C(OC)C(OC)=CC=C1CCNC(C)COC1=C(C)C=CC=C1C KNMNNEPMKDJBDW-UHFFFAOYSA-N 0.000 description 1
- 230000004770 neurodegeneration Effects 0.000 description 1
- 210000002682 neurofibrillary tangle Anatomy 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 229920002113 octoxynol Polymers 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 210000005037 parasympathetic nerve Anatomy 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 239000008055 phosphate buffer solution Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108010038903 propeptin Proteins 0.000 description 1
- 230000000069 prophylactic effect Effects 0.000 description 1
- SGUKUZOVHSFKPH-YNNPMVKQSA-N prostaglandin G2 Chemical compound C1[C@@H]2OO[C@H]1[C@H](/C=C/[C@@H](OO)CCCCC)[C@H]2C\C=C/CCCC(O)=O SGUKUZOVHSFKPH-YNNPMVKQSA-N 0.000 description 1
- YIBNHAJFJUQSRA-YNNPMVKQSA-N prostaglandin H2 Chemical compound C1[C@@H]2OO[C@H]1[C@H](/C=C/[C@@H](O)CCCCC)[C@H]2C\C=C/CCCC(O)=O YIBNHAJFJUQSRA-YNNPMVKQSA-N 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 229930002161 purine alkaloid Natural products 0.000 description 1
- 150000003212 purines Chemical class 0.000 description 1
- 235000019203 rebaudioside A Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011946 reduction process Methods 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960000371 rofecoxib Drugs 0.000 description 1
- RZJQGNCSTQAWON-UHFFFAOYSA-N rofecoxib Chemical compound C1=CC(S(=O)(=O)C)=CC=C1C1=C(C=2C=CC=CC=2)C(=O)OC1 RZJQGNCSTQAWON-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- SVHDRHWULLNMQC-UHFFFAOYSA-N scoparone Natural products C1=CC(=O)OC2=C1C=C(C(=O)C)C(C(C)=O)=C2 SVHDRHWULLNMQC-UHFFFAOYSA-N 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 239000007901 soft capsule Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- CGPUWJWCVCFERF-UHFFFAOYSA-N staurosporine Natural products C12=C3N4C5=CC=CC=C5C3=C3CNC(=O)C3=C2C2=CC=CC=C2N1C1CC(NC)C(OC)C4(OC)O1 CGPUWJWCVCFERF-UHFFFAOYSA-N 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000012089 stop solution Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 125000000999 tert-butyl group Chemical group [H]C([H])([H])C(*)(C([H])([H])[H])C([H])([H])[H] 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 항산화, 항관절염 및 항치매 효과를 지니는 녹차, 인진쑥 및 솔잎의 수용성 추출물 및 비타민 C를 포함하는 기능성 식품 조성물에 관한 것으로, 더욱 상세하게는 상기 조성물이 자유라디칼(Free radical)을 소거하는 항산화 효과와 염증을 일으키는 사이클로옥시게네이즈(Cyclooxygenase EC 1.14.99.1; 이하 COX)를 저해하는 항관절염 활성 및 치매 원인 중 하나인 베타-아밀로이드(β-amyloid) 생성에 관여하는 프로릴엔도펩티데이즈(Prolyl Endopeptidase EC 3.4.21.26; 이하PEP)를 저해하는 항치매 효과를 지니는 기능성 식품 조성물에 관한 것이다.The present invention relates to a functional food composition comprising a water-soluble extract of green tea, phosphorus mugwort and pine needles and vitamin C having antioxidant, anti-arthritis and anti-dementia effects, and more particularly, the composition eliminates free radicals. Prolyl endopeptides, which are involved in the production of beta-amyloid (β-amyloid), an anti-arthritis activity that inhibits the antioxidant effect and the inflammatory cyclooxygenase (Cyclooxygenase EC 1.14.99.1; hereinafter COX) Prolyl Endopeptidase EC 3.4.21.26 (hereinafter referred to as PEP) relates to a functional food composition having an antidementia effect.
인간을 포함한 모든 호기성 생물체는 산소를 이용한 에너지 대사 과정에서 항상 발생하는 활성산소의 상해에 대하여 근본적으로는 자기방어 기구를 구비하고 있지만, 조직의 방어능을 초월한 활성산소의 생성은 최근 성인병이라 불려지는 관절염, 순환기장애 뿐만 아니라 치매 등과 같은 여러 질환의 원인이 되고 있다(Halliwell et al.,Drugs,42, pp569-605, 1991; Fukuzawa et al.,J. Act. oxyg. Free Rad,1, pp55-70, 1990).All aerobic organisms, including humans, are equipped with self-defense mechanisms to protect against free radicals that always occur during oxygen-based energy metabolism, but the production of free radicals beyond the defenses of tissues has recently been called adult disease. Arthritis, circulatory disorders, as well as a number of diseases such as dementia (Halliwell et al., Drugs , 42 , pp569-605, 1991; Fukuzawa et al., J. Act.oxyg.Free Rad , 1 , pp55- 70, 1990).
흔히 유해산소라 불려지는 활성산소는 가장 안정한 형태의 산소인 삼중항산소(3O2)가 산화, 환원과정에서 환원되어 생성되는 일중항산소인 슈퍼옥사이드 음이온(Superoxide anion;1O2 -)과 과산화수소(H2O2), 하이드록시라디칼(·OH)과 같은 짝짓지 않은 상태의 자유 라디칼로서, 이들은 단백질, DNA, 효소 및 T 세포와 같은 면역계통의 인자를 손상시켜 질환을 일으킨다(Regnstrom et al.,Lancet,16, pp1183, 1992; Gey et al.,Am. Ac. J. Cin. Nutr, 53, pp326, 1991).Active oxygen, commonly called harmful oxygen, is the triplet oxygen, the most stable form of oxygen.3O2) Superoxide anion, which is a singlet oxygen produced by reduction in oxidation and reduction process.OneO2 -) And hydrogen peroxide (H2O2, Free radicals in unpaired states such as hydroxy radicals (OH), which cause diseases by damaging factors of the immune system such as proteins, DNA, enzymes and T cells (Regnstrom et al.,Lancet,16, pp 1183, 1992; Gey et al.,Am. Ac. J. Cin. Nutr, 53, pp326, 1991).
이러한 이유로 항산화제의 개발 연구가 활발히 진행되어 효소계열인 예방적 항산화제인 슈퍼옥사이드 디스무테이즈(Superoxide dismutase), 카탈레이즈 (Catalase), 글루타티온페록시데이즈(Glutathioneperoxidase) 등과 같은 항산화효소와 천연항산화제인 비타민 E, 비타민 C, 카로테노이드(Carotenoid), 글루타티온 (Glutathione) 및 합성 항산화제인 부틸히드록시아니졸(t-Butyl-4-hydroxyanisole;BHA), 디부틸히드록시톨루엔(3,5-(t-Butyl)-4-hydroxytoluene; BHT) 등 많은 항산화제가 알려져 있으나, 항산화효소는 나이가 들어서 늙어감에 따라 활성산소에 대한 방어능력이 감소되며, 합성 항산화제 경우 그의 변이원성 및 독성이 지적되면서 보다 안전하고 효력이 강한 천연 항산화제의 개발이 절실히 요청되고 있는 실정이다(Hatano et al.,Natural Medicines,49, pp359-363; Masaki et al.,Biol. Pharm. Bull,18, pp162-166, 1995).For this reason, researches on the development of antioxidants have been actively conducted, and antioxidant enzymes such as superoxide dismutase, catalase and glutathione peroxidase, which are enzyme-protective antioxidants, and vitamins, which are natural antioxidants, E, vitamin C, carotenoids, glutathione, and synthetic antioxidants butylhydroxyanisole (BHA), dibutylhydroxytoluene (3,5- (t-Butyl) Although many antioxidants such as -4-hydroxytoluene (BHT) are known, antioxidant enzymes decrease the protection against free radicals as they age, and synthetic antioxidants are safer and more effective as their mutagenicity and toxicity are noted. There is an urgent need for the development of strong natural antioxidants (Hatano et al., Natural Medicines , 49 , pp 359-363; Masaki et al., Biol. Pharm. Bull , 18 , pp 162-166, 1995).
관절염 치료에 흔히 사용되던 종래의 소염진통제는 세포에 COX 라는 효소를 통하여 프로스타글란딘(Prostaglandin; 이하 PG) 생성 대사를 억제함으로써 소염진통 효과를 나타낸다. COX는 2종류의 아이소폼(Isoform)을 가지고 있는데, COX-1은 염증 부위뿐만 아니라 정상적인 인체 여러 장기와 조직, 즉 위장관 또는 신장 등에서 PG의 물질을 생성하는 데에도 관여한다. 그러나 COX-2는 염증이 있는 부위에서만 작용하는 효소로 알려져 있다. 기존의 시중에서 판매되고 있는 비스테로이성 항염증제(Nonsteroidal anti-inflammatory drugs; 이하 NSAIDs)는 COX-1과 COX-2를 동시에 억제하거나 주로 COX-1을 억제하기 때문에 염증이 있는 조직뿐만 아니라, 장기간 복용시 간, 위장관 또는 신장 등의 기능유지에 필수적인 PG를 동시에 억제하여 많은 부작용을 야기하는 것으로 알려져 있다(Isselbcher et al.,Harrison's Principles of Internal Medicine,13th Ed2, pp1543-1711). 따라서, 최근 개발되고 있는 선택적 COX-2 억제제 (Selective COX-2 inhibitor)들은 기존의 소염진통제 효과를 그대로 유지하면서 부작용을 크게 감소시킬 수 있어, 현재 그 사용이 증가되고 있는 추세이며 앞으로도 좀 더 부작용이 적은 선택적 COX-2 억제제 개발이 필요한 실정이다.Conventional anti-inflammatory drugs commonly used in the treatment of arthritis exhibit an anti-inflammatory analgesic effect by inhibiting prostaglandin (PG) production metabolism through an enzyme called COX in cells. COX has two kinds of isoforms. COX-1 is involved in the production of PG substances not only in the inflammatory area but also in various organs and tissues of the human body, such as the gastrointestinal tract or kidneys. However, COX-2 is known to act only on the site of inflammation. Non-steroidal anti-inflammatory drugs (NSAIDs), which are commercially available on the market, inhibit both COX-1 and COX-2 at the same time, or mainly COX-1. It is known to cause many side effects by simultaneously inhibiting PG which is essential for maintaining function of time, gastrointestinal tract or kidney (Isselbcher et al., Harrison's Principles of Internal Medicine , 13th Ed2 , pp1543-1711). Therefore, recently developed selective COX-2 inhibitors can significantly reduce the side effects while maintaining the existing anti-inflammatory analgesic effect, the use of which is currently increasing, and more adverse effects in the future Less selective COX-2 inhibitor development is needed.
알츠하이머병(Alzheimer's disease; 이하, AD) 환자들에게 공통된 특징은 대뇌피질의 위축, 부교감신경과 다른 신경세포의 퇴화, 노인반(Neuritic plaques)의 아밀로이드(Amyloid) 섬유축적, 신경섬유덩어리(Neurofibrillary tangles)의 존재 등의 특징을 가지고 있다.Common features for patients with Alzheimer's disease (AD) include atrophy of the cerebral cortex, parasympathetic nerves and other neuronal degeneration, amyloid fiber accumulation in Neuritic plaques, and neurofibrillary tangles. Its features include its presence.
PEP는 펩타이드(Peptide)의 프롤린(Proline)잔기에 높은 기질 특이성을 나타내는 세린 프로테이즈(Serine protease)의 일종으로 베타-아밀로이드 생산에 관여하는 효소로 알려져 있으며(Walter et al.,Science,176, pp827-829, 1971), AD환자와 정상인 비교시 PEP의 활성이 높은 것으로 알려져 있다. 따라서 PEP를 저해하므로서 항치매효과를 기대할 수 있을 것이다.PEP is a serine protease that shows high substrate specificity for the proline residue of peptides and is known as an enzyme involved in beta-amyloid production (Walter et al., Science , 176 , pp827-829, 1971), it is known that PEP activity is high when compared with normal patients. Therefore, antidementia effects can be expected by inhibiting PEP.
한편, 차나무(Camellia sinensis)는 차나무과(Theaceae)에 속하며, 차나무의 어리고 연한 잎은 퓨린계 알칼로이드와 카페인을 주로 함유하고 있으며, 그 함유량은 1 내지 5 % 이다. 이 밖에 미량이기는 하지만, 테오브로민(theobromine), 테오필린(theophylline), 잔틴(xanthine)이 함유되어 있다. 차 잎의 탄닌은 주로 갈로일-l-에피갈로카테콜(galloyl-l-epigallocatechol)이며, 이는 카페인과 함께 함유되어 있다. 차 잎의 약리작용은 주로 잔틴 유도체(카페인 및 테오필린)에 의하여 생기고, 그 밖에 대량의 탄닌산을 함유하므로 항균 및 비타민 P와 같은 작용을 한다. 약리작용으로는 중추신경계를 흥분시켜 정신기능을 촉진하고, 사고력을 높이며 피로를 없애며 관상혈관을 확장하고, 이뇨작용이 있다(정 보섭 및 신 민교, 향약대사전, pp403-405, 영림사, 1998). 차나무의 어린 잎은 가공 방법에 따라서 향미가 다른 여러 종류의 차를 제조할 수 있는데, 예로서, 후발효, 발효, 반발효, 불발효 등의 제조공법에 따라 각각 보이차, 홍차, 우롱차, 철광음, 포종차, 녹차 등을 제조할 수 있다.On the other hand, Camellia sinensis belongs to the genus Theaceae, and the young and soft leaves of the tea tree mainly contain purine alkaloids and caffeine, and the content is 1 to 5%. In addition to the trace amount, theobromine (theobromine), theophylline (theophylline) and xanthine (xanthine) is contained. Tannin in tea leaves is mainly galloyl - l - is going to epi catechol (galloyl- l -epigallocatechol), which is contained together with caffeine. The pharmacological action of tea leaves is mainly caused by xanthine derivatives (caffeine and theophylline), and also contains a large amount of tannic acid, thus acting as antibacterial and vitamin P. Pharmacological action is to excite the central nervous system, promote mental function, increase thinking ability, eliminate fatigue, expand coronary blood vessels, and diuretic (Jung Bo-seop and Shin Min-kyo, Ph.D., pp403-405, Younglimsa, 1998) . The young leaves of the tea tree can produce various kinds of teas with different flavors depending on the processing method. For example, according to the manufacturing methods such as post-fermentation, fermentation, semi-fermentation, and non-fermentation, respectively, tea, black tea, oolong tea, Iron ore, cannon tea, green tea, etc. can be manufactured.
인진쑥은 국내 각지에서 자생하는 사철쑥(Artemisia capillaris Thunb)으로 그 어린 줄기와 잎을 인진호 (茵陳蒿)라 하여, 이담작용, 천식억제, 구충작용, 이뇨작용 등이 알려져 있으며, 그 성분으로는 스코파론(scoparone), 클로로겐산(chlorogenic acid), 카필린(capillin) 등이 알려져 있다(정 보섭 및 신 민교, 향약대사전, pp1016-1017, 영림사, 1998).Injin mugwort is an Artemisia capillaris Thunb native to various parts of Korea, and its young stems and leaves are called injinho, and are known as diphthesis, asthma suppression, antiparasitic effect, and diuretic effect. Scoparone, chlorogenic acid, and capillin are known (Bo Bo-seop and Shin Min-kyo, Ph.D., pp1016-1017, Younglim, 1998).
본 발명자는 우수한 항산화 효과를 지니는 천연물을 스크리닝하던 중에 (-)-카테친((-)-Catechin), (-)-에피갈로카테친 갈레이트((-)-Epigallocatechin gallate)를 다량 함유한 녹차와 그 외 항산화 물질을 다량 함유한 인진쑥, 솔잎 및 비타민 C를 배합할 경우, 우수한 항산화, 항관절염 및 항치매 효과를 지니는 기능성 식품 조성물로의 적용이 가능함을 밝혀내어, 이를 토대로 본 발명을 완성하게 되었다.While screening natural products with excellent antioxidant effects, the inventors found green tea containing a large amount of (-)-catechin ((-)-Catechin) and (-)-epigallocatechin gallate. In addition, when the combination of phosphorus mugwort, pine needles and vitamin C containing a large amount of antioxidant substances, it was found that it can be applied to a functional food composition having excellent antioxidant, anti-arthritis, and anti-dementia effect, thereby completing the present invention. .
상기의 목적을 달성하기 위하여, 본 발명은 녹차, 인진쑥 및 솔잎 수용성 추출물 및 비타민 C로 이루어진 것을 특징으로 하는 항산화 효과 뿐만 아니라 항관절염, 항치매 효과를 지니는 기능성 식품 조성물을 제공한다.In order to achieve the above object, the present invention provides a functional food composition having anti-arthritis, anti-dementia effect, as well as the antioxidant effect, characterized in that the green tea, ginseng and pine needles water-soluble extract and vitamin C.
도 1은 본 발명의 항산화, 항관절염 및 항치매 효과를 지니는 기능성 조성물 및 각 양성대조군의 지질과산화 억제 효과를 나타낸 도이다.1 is a diagram showing the lipid peroxidation inhibitory effect of the functional composition and the positive control group having the antioxidant, anti-arthritis and anti-dementia effect of the present invention.
상기의 목적을 달성하기 위하여, 본 발명은 녹차, 인진쑥 및 솔잎으로 이루어진 군으로부터 선택된 하나 이상의 식물 추출물 및 비타민 C를 필수적으로 함유하는 기능성 식품 조성물을 제공한다.In order to achieve the above object, the present invention provides a functional food composition containing essentially one or more plant extracts and vitamin C selected from the group consisting of green tea, phosphorus mugwort and pine needles.
구체적으로, 본 발명의 조성물은 녹차 수용성 추출물 20-75 중량 %, 인진쑥 수용성 추출물 10-60 중량 %, 솔잎 수용성 추출물 10-60 중량 %, 바람직하게는 녹차 수용성 추출물 40-70 중량 %, 인진쑥 수용성 추출물 14-40 중량 %, 솔잎 수용성 추출물 14-40 중량 %의 조성비를 갖는 식물 추출물 및 비타민 C 2-10 중량 %로 구성되는 것을 특징으로 한다.Specifically, the composition of the present invention is 20-75% by weight of green tea water-soluble extract, 10-60% by weight of water extract of pine needles, 10-60% by weight of pine needle water-soluble extract, preferably 40-70% by weight of water-soluble water extract of green tea, It is characterized by consisting of 14-40% by weight, pine needle water-soluble extract 14-40% by weight of plant extract having a composition ratio and 2-10% by weight of vitamin C.
본 발명의 조성물은 상기 식물 추출물 외에 추가적으로 미나리, 가시오가피, 모과, 어성초 및 생강으로 이루어진 군으로부터 선택된 1종 이상의 식물 추출물 및 비타민 C를 포함한 조성물로 제조될 수 있다.The composition of the present invention may be prepared with a composition comprising vitamin C and one or more plant extracts selected from the group consisting of buttercup, spiny ginseng, Chinese quince, fish vinegar and ginger in addition to the plant extract.
본 발명은 녹차, 인진쑥 또는 솔잎을 80 내지 110 ℃에서 1 내지 5시간 열수 추출한 후, 고형분이 10 내지 40 %가 되도록 농축 후 건조한 건조 농축물과 비타민C를 배합하여 이루어진 항산화, 항관절염 및 항치매 효과를 지니는 기능성 식품 조성물을 제공한다.The present invention extracts hot water from green tea, phosphorus mugwort or pine needles at 80 to 110 ° C. for 1 to 5 hours, concentrates to 10 to 40% solids, and then combines dry dry concentrate with vitamin C to form antioxidants, anti-arthritis and anti-dementia. It provides a functional food composition having an effect.
또한, 본 발명은 녹차, 인진쑥, 솔잎 추출물 및 비타민 C를 필수적으로 포함하는 항산화, 항관절염 및 항치매 효과를 갖는 식품첨가제를 제공한다.In addition, the present invention provides a food additive having antioxidant, anti-arthritis, and anti-dementia effects, including the green tea, ginseng, pine needle extract and vitamin C.
상기 식품첨가제는 식품 총 중량에 대하여, 0.01 중량 % 내지 20 중량 %로 포함될 수 있다.The food additive may be included in an amount of 0.01% to 20% by weight based on the total weight of the food.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명에 사용된 녹차, 인진쑥 및 솔잎 추출물을 제조하기 위해서,In order to prepare green tea, jinjin mugwort and pine needle extract used in the present invention,
구체적으로는, 녹차, 인진쑥 또는 솔잎을 세척 후, 그늘에서 충분히 건조시키고 세절하거나 분쇄한 다음, 무게(㎏)의 약 1배 내지 30배의 물, 메탄올, 에탄올과 같은 저급 알콜 또는 이들의 혼합용매, 바람직하게는 물로 20 내지 120 ℃, 바람직하게는 100 내지 110 ℃ 추출온도에서 약 1시간 내지 2일, 바람직하게는 약 2시간 내지 12시간 동안, 1회 내지 10회, 바람직하게는 2회 내지 5회 반복적으로 열수추출, 초음파 추출, 환류냉각 추출 등의 추출방법, 더욱 바람직하게는 80 내지 110 ℃에서 1 내지 5시간 열수 추출 방법에 의하여 물, 저급 알콜 또는 이들의 혼합용매에 따른 가용추출물인 조추출물을 수득하여 여과하고, 감압농축 또는 진공농축하여 추출농축액을 수득할 수 있으며, 부가적으로 동결 건조시켜 분말형태로 수득된다.Specifically, after washing the green tea, gingi wormwood or pine needles, dried in the shade and crushed or pulverized, about 1 to 30 times the weight (kg) of water, lower alcohols such as methanol, ethanol or a mixed solvent thereof , Preferably from 1 to 10 times, preferably from 2 times to 20 to 120 ° C., preferably from 100 to 110 ° C. with water for about 1 to 2 days, preferably about 2 to 12 hours Extraction method such as hot water extraction, ultrasonic extraction, reflux cooling extraction, etc. 5 times repeatedly, more preferably by soluble extract according to water, lower alcohol or a mixed solvent thereof by 80 to 110 ℃ hot water extraction method 1 to 5 hours Crude extract is obtained, filtered and concentrated under reduced pressure or vacuum to obtain an extract concentrate, which is additionally freeze-dried to obtain a powder form.
상기의 제조방법으로 수득된 추출물들을 본 발명의 식품조성물에 사용할 수 있으며, 구입하여 사용할 수도 있으며, 추출물은 20 내지 90 % 의 고농축액의 형태 또는 분말형태로 본 식품조성물에 사용될 수 있다.Extracts obtained by the above production method can be used in the food composition of the present invention, it can also be purchased and used, the extract can be used in the food composition in the form of 20 to 90% high concentrate or powder form.
본 발명의 식품 조성물은 녹차 수용성 추출물 40-60 중량 %, 인진쑥 수용성 추출물 17.5-25 중량 %, 솔잎 수용성 추출물 17.5-25 중량 % 및 비타민 C 5-10중량 %로 구성된다.The food composition of the present invention is composed of 40-60% by weight green tea water-soluble extract, 17.5-25% by weight water extract of pine needles, 17.5-25% by weight pine needle water-soluble extract and 5-10% by weight of vitamin C.
본 발명의 기능성 식품 조성물은 건강을 위한 식품, 음료, 또는 음료첨가제로 사용할 수 있으며, 상기 기능성 조성물은 식품 총 중량에 대하여 0.01 % 내지10 중량%로 물에 혼합하여 항산화 효과, 관절염 또는 치매 예방을 목적으로 한 기능성 음료 또는 상기 조성 성분을 건조 분말화하여 충진한 연질 또는 경질 캡슐제의 형태로 이용하는 것이 바람직하다.Functional food composition of the present invention can be used as a food, beverage, or beverage additives for health, the functional composition is mixed with water at 0.01% to 10% by weight relative to the total weight of food to prevent antioxidant effects, arthritis or dementia prevention It is preferable to use in the form of a soft or hard capsule filled with the target functional drink or the said composition component by dry powdering.
본 발명의 유효성분을 포함하는 조성물은 항산화, 항관절염 및 항치매 효과를 위한 식품 및 음료 등에 다양하게 이용될 수 있다. 본 조성물을 첨가할 수 있는 식품으로는, 예를 들어, 각종 식품류, 음료, 껌, 캔디, 과자류, 차, 비타민 복합제, 건강기능 식품류 등이 있다.The composition containing the active ingredient of the present invention can be used in a variety of food and beverages for antioxidant, anti-arthritis and anti-dementia effect. Examples of the food to which the present composition can be added include various foods, beverages, gums, candy, confectionery, tea, vitamin complexes, and health functional foods.
본 발명의 음료 조성물은 지시된 비율로 필수 성분으로서 상기 생약을 함유하는 것 외에는 액체성분에는 특별한 제한점은 없으며 통상의 음료와 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다. 상술한 천연 탄수화물의 예는 모노사카라이드, 예를 들어, 포도당, 과당 등; 디사카라이드, 예를 들어 말토스, 슈크로스, 올리고당 등; 및 폴리사카라이드, 예를 들어 덱스트린, 시클로덱스트린 등과 같은 통상적인 당 및 자일리톨, 소르비톨, 에리트리톨 등의 당알콜이다. 상술한 것 이외의 향미제로서 천연 향미제(타우마틴, 스테비아 추출물(예를 들어 레바우디오시드 A, 글리시르히진 등) 및 합성 향미제(사카린, 아스파르탐 등)를 유리하게 사용할 수 있다. 상기 천연 탄수화물의 비율은 본 발명의 조성물 100 ㎖당 일반적으로 약 1 내지 20 g, 바람직하게는 약 5 내지 12 g이다.The beverage composition of the present invention is not particularly limited in the liquid component except for containing the herbal medicine as an essential ingredient in the indicated ratio, and may contain various flavors or natural carbohydrates, etc. as additional ingredients, as in general beverages. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose, oligosaccharides and the like; And sugars such as conventional sugars such as polysaccharides such as dextrin, cyclodextrin and the like and xylitol, sorbitol, erythritol. As flavoring agents other than those described above, natural flavoring agents (tauumatin, stevia extract (e.g., Rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of said natural carbohydrates is generally about 1-20 g, preferably about 5-12 g per 100 ml of the composition of the present invention.
상기 외에 본 발명의 조성물은 여러가지 영양제, 비타민류, 광물(전해질), 식이성분, 합성 풍미제 및 천연 풍미제 등의 풍미제, 착색제 및 중진제(치즈, 초콜릿 등), 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제,pH 조절제, 안정화제, 방부제, 글리세린, 알콜, 탄산 음료에 사용되는 탄산화제 등을 함유할 수 있다. 그 밖에 본 발명의 조성물들은 천연 과일 쥬스 및 과일 쥬스 음료 및 야채 음료의 제조를 위한 과육을 함유할 수 있다. 본 발명은 요쿠르트 등의 유산균 제제 음료 또는 페이스트 등의 혼합제로 사용할 수 있다. 이러한 성분은 독립적으로 또는 조합하여 사용할 수 있다.In addition to the above, the composition of the present invention includes various nutrients, vitamins, minerals (electrolytes), dietary ingredients, flavoring agents such as synthetic and natural flavoring agents, colorants and neutralizing agents (such as cheese and chocolate), pectic acid and salts thereof, Alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH regulators, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages and the like. In addition, the compositions of the present invention may contain fruit flesh for the production of natural fruit juices and fruit juice beverages and vegetable beverages. The present invention can be used as a mixed agent such as lactic acid bacteria preparation beverages or pastes such as yogurt. These components can be used independently or in combination.
본 발명의 녹차 수용성 추출물, 인진쑥 수용성 추출물, 솔잎 수용성 추출물 및 비타민 C는 독성 및 부작용은 거의 없으므로 예방 목적으로 장기간 복용시에도 안심하고 사용할 수 있다.Green tea water-soluble extract of the present invention, water soluble extract of jinjin jinja, pine needle water-soluble extract and vitamin C has little toxicity and side effects, so can be used with confidence even for long-term use for prophylactic purposes.
본 발명의 녹차 수용성 추출물, 인진쑥 수용성 추출물, 솔잎 수용성 추출물 및 비타민 C를 함유하는 식품 조성물은 관절염 및 치매를 예방하기 위한 목적으로 식품 또는 음료에 첨가될 수 있다. 이 때, 식품 또는 음료 중에 본 발명의 상기 식품 조성물의 양은 일반적으로 전체 식품 중량의 0.01 내지 30 중량 %로 가할 수 있으며, 음료 조성물에는 100 ㎖를 기준으로 0.02 내지 30 g, 바람직하게는 0.3 내지 1 g의 비율로 본 발명의 식품조성물을 가할 수 있다.Green tea water-soluble extract of the present invention, water extract of the ginseng ugly water extract, pine needle water-soluble extract and vitamin C may be added to food or beverage for the purpose of preventing arthritis and dementia. At this time, the amount of the food composition of the present invention in the food or beverage may generally be added at 0.01 to 30% by weight of the total food weight, the beverage composition is 0.02 to 30 g based on 100 ml, preferably 0.3 to 1 The food composition of the present invention can be added at a ratio of g.
또한, 본 발명은 상기 녹차 수용성 추출물, 인진쑥 수용성 추출물, 솔잎 수용성 추출물 및 비타민 C를 필수적으로 함유하는 식품 조성물이 제과·제빵, 면 종류, 두부, 육가공류, 김치를 포함한 발효식품 등의 식품가공 생산공정 과정이나 완제품 상에서 5 내지 50,000 ppm의 농도로 첨가되어, 항산화제의 작용으로 보존기간 및 유통기간이 연장되는 효과가 있는 천연보존료 기능을 갖는 식품첨가물을 제공한다.In addition, the present invention is a food composition containing the green tea water-soluble extract, jinjin ugly water-soluble extract, pine needle water-soluble extract and vitamin C essential foods production such as confectionery, bakery, cotton type, tofu, meat processing, kimchi fermented foods, etc. It is added at a concentration of 5 to 50,000 ppm in the process or in the finished product to provide a food additive having a natural preservative function that has an effect of extending the shelf life and shelf life by the action of antioxidants.
또한, 본 발명은 식품첨가제를 식품에 살균제, 향신료, 조미제, 여러가지 영양제, 비타민, 광물(전해질), 합성 풍미제 및 천연 풍미제 등의 풍미제, 착색제 및 중진제(치즈, 초콜릿 등), 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알콜, 탄산 음료에 사용되는 탄산화제 등 또는 식품소재의 필수원료로 사용하는 것을 특징으로 하는 식품첨가제의 이용방법을 제공한다.In addition, the present invention is a food additive additive in food, such as fungicides, spices, seasonings, various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, such as colorants and neutralizing agents (cheese, chocolate, etc.), Pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated drinks, etc. It provides a method of using a food additive.
이 때 식품첨가제는 식품에 침지, 분무 또는 혼합하여 상기 식품에 첨가할 수 있으며, 이러한 첨가제의 비율은 그렇게 중요하진 않지만 본 발명의 조성물 100 중량부 당 0.01 내지 약 20 중량부의 범위에서 선택되는 것이 일반적이다.At this time, the food additive may be added to the food by immersing, spraying or mixing the food, and the ratio of such additive is not so important, but it is generally selected in the range of 0.01 to about 20 parts by weight per 100 parts by weight of the composition of the present invention. to be.
상기 식품은 과일, 야채, 과일이나 야채의 건조제품이나 절단제품, 과일쥬스, 야채쥬스, 이들의 혼합쥬스이거나 산성음료수를 포함하는 음료류, 쿠키, 사탕, 카라멜, 껌 등과 같은 제과류, 제빵류, 아이스크림 제품류, 다(茶)류, 요구르트와 같은 발효유식품, 유가공식품, 양념류, 주류, 통조림 또는 병조림류, 면류, 축산가공식품, 수산가공식품, 미생물발효식품, 두류식품, 곡류식품, 육가공류, 감초류, 허브류 중 어느 하나 또는 하나 이상이다.The foods are fruits, vegetables, dried or cut products of fruits or vegetables, fruit juices, vegetable juices, mixed juices or beverages containing acidic beverages, cookies, candies, caramels, gums, etc. Products, fermented milk products such as tea, yogurt, dairy foods, condiments, alcoholic beverages, canned or bottled foods, noodles, livestock processed foods, fish processed foods, microbial fermented foods, soybean foods, cereals, meat processed foods, licorice Or at least one of herbs and herbs.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시한다. 그러나 하기의 실시예는 본 발명을 보다 쉽게 이해하기 위하여 제공되는 것일 뿐 본 발명이 하기의 실시예에 한정되는 것은 아니다.Hereinafter, preferred examples are provided to aid in understanding the present invention. However, the following examples are provided only to more easily understand the present invention, and the present invention is not limited to the following examples.
실시예 1. 필수 식물 추출물 제조예Example 1 Preparation of Essential Plant Extracts
(주)농림생약에서 구입한 녹차, 솔잎 및 인진쑥을 각각 30 g씩을 물 600 ㎖에 넣고 110 ℃에서 3시간 열수 추출을 하여 열수 추출물을 얻었고 이를 진공농축기로 고형분이 30 %가 될 때까지 농축하고, 그 농축물을 동결 건조하여 완성된 녹차, 솔잎 및 인진쑥을 각각 2.5, 2.3 및 2.8g 건조 분말을 제조하였다.30 g each of green tea, pine needles and jinjin mugwort purchased from Nong-Rim Herbal Medicine Co., Ltd. were put in 600 ml of water and extracted by hydrothermal extraction at 110 ° C for 3 hours to obtain a hydrothermal extract. The concentrate was lyophilized to produce 2.5, 2.3 and 2.8 g of dry powder of green tea, pine needles, and erythma, respectively.
실시예 2. 기타 식물 추출물 제조예Example 2. Other Plant Extract Preparation Example
각 30 g씩의 미나리, 가시오가피, 모과, 어성초, 생강 및 양파를 상기 실시예 1에 기재된 제조공정과 동일한 과정을 거쳐 그 건조분말들을 각각 2.1, 1.8, 2.5, 2.8, 3.0 및 2.5g 건조 분말을 제조하였다.Each 30 g of parsley, spiny ginseng, Chinese quince, fish vinegar, ginger, and onion were subjected to the same process as described in Example 1, and the dried powders were respectively dried 2.1, 1.8, 2.5, 2.8, 3.0 and 2.5 g dry powder. Prepared.
실시예 3. 기능성 식품 조성물 제조예 1Example 3 Functional Food Composition Preparation Example 1
상기 실시예 1에서 제조된 녹차, 인진쑥, 솔잎 수용성 추출물 및 비타민 C (Roche사)를 고형분 함량% 기준으로 각각 60 %, 17.5 %, 17.5 % 및 5 %로 배합하여 본 발명의 식품 조성물 (1)을 제조하였다.Green tea, Injin mugwort, pine needle water-soluble extract and Vitamin C (Roche) prepared in Example 1 by blending 60%, 17.5%, 17.5% and 5% based on the solids content% (1) Was prepared.
실시예 4. 기능성 식품 조성물 제조예 2Example 4 Functional Food Composition Preparation Example 2
상기 실시예 1에서 제조된 녹차, 인진쑥, 솔잎 수용성 추출물 및 비타민 C를 고형분 함량% 기준으로 각각 55 %, 15 %, 35 % 및 5 %로 배합하여 본 발명의 식품 조성물 (2)을 제조하였다.The food composition (2) of the present invention was prepared by blending green tea, phosphorus mugwort, pine needle water-soluble extract and vitamin C prepared in Example 1 at 55%, 15%, 35%, and 5%, respectively, based on the solid content%.
실험예 1. 본 발명의 각 식물 추출물 및 비타민 C의 항산화 효과 실험Experimental Example 1. Antioxidative effect experiment of each plant extract and vitamin C of the present invention
본 발명에서 사용된 실시예 1 및 실시예 2의 식물 추출물 및 비타민 C의 항산화 효능을 확인하기 위하여, 자유 라디칼인 1,1-디페닐-2-피크릴히드라질(1,1-diphenyl-2-picrylhydrazyl; 이하 DPPH)을 이용하여 그 효과를 실험하였다.In order to confirm the antioxidant efficacy of the plant extracts of Example 1 and Example 2 and vitamin C used in the present invention, the free radical 1,1-diphenyl-2-picrylhydrazyl (1,1-diphenyl-2 -picrylhydrazyl (hereinafter DPPH) was used to test the effect.
DPPH는 2 ×10-4M 농도가 되도록 에탄올에 용해시켜 사용하였다. DPPH 1.5 ㎖, 실시예 1 또는 실시예 2의 추출물 시료(1000 ppm-30 ppm) 또는 비타민 C(1000 ppm)를 각각 0.15 ㎖, 증류수 1.35 ㎖을 첨가하여 30분간 실온에서 반응시킨 후, 520 nm에서 흡광도를 측정하였다. DPPH 소거 효과는, 하기와 같은 수학식 1을 이용하여 계산된 DPPH 라디칼 소거활성 값이 50 % 이상인 시료에 대해서 IC50(50 % Inhibitory activity)를 비교하였다.DPPH was used by dissolving in ethanol to 2 × 10 -4 M concentration. After 1.5 mL of DPPH, 0.15 mL of extract sample (1000 ppm-30 ppm) or vitamin C (1000 ppm) of Example 1 or 2 was added thereto, and 1.35 mL of distilled water were added thereto, the mixture was reacted at room temperature for 30 minutes. Absorbance was measured. For DPPH scavenging effect, IC 50 (50% Inhibitory activity) was compared with respect to a sample having a DPPH radical scavenging activity value of 50% or more calculated using Equation 1 below.
Acontrol: 시료를 첨가하지 않은 대조군의 흡광도A control : Absorbance of control group without sample
Asample: 시료를 첨가한 반응군의 흡광도A sample : Absorbance of reaction group to which sample is added
Bcontrol: DPPH를 첨가하지 않은 대조군의 흡광도B control : Absorbance of control group without DPPH
Bsample: DPPH를 첨가하지 않은 반응군의 흡광도B sample : Absorbance of reaction group without DPPH
그 결과, 하기 표 1에는 9가지 식물 추출물과 비타민 C(Roche사, Switzerland) 각각 1000 ppm 농도에서 DPPH를 이용한 자유라디칼의 소거 효과를 측정한 것을 나타내었고, 하기 표 2에는 DDPH를 이용한 자유라디칼 소거 효과가 탁월한 녹차, 인진쑥, 솔잎 및 비타민 C에 대하여 그 항산화효과를 IC50값으로 나타내었다.As a result, Table 1 below shows the scavenging effect of free radicals using DPPH at 1000 ppm concentrations of nine plant extracts and vitamin C (Roche, Switzerland), respectively, and Table 2 below shows free radical scavenging using DDPH. For the green tea, phosphorus mugwort, pine needles and vitamin C, the antioxidant effect is shown as IC 50 value.
실험예 2. 본 발명의 기능성 식품 조성물의 항산화 효과 실험Experimental Example 2 Antioxidant Effect Experiment of Functional Food Composition of the Present Invention
상기 실험예 1에서 얻은 결과를 참조하여 녹차, 인진쑥, 솔잎 수용성 추출물및 비타민 C를 배합한 실시예 3의 기능성 식품조성물과, 양성 대조군으로 비타민 C, 피크노제놀(Pycnogenol; Horphag사, Switzerland), 비타민 E(Sigma사, USA, T-3251), (±)-카테친((±)-Catechin; Sigma사, USA, C-1788), 베타-카로틴(β-Carotene; Sigma사, USA, C-4582), 아스타산틴 (Astaxanthin; Sigma사, USA, A-9335)에 대하여 위와 동일한 방법으로 DPPH를 이용한 자유라디칼 소거 효과를 IC50값으로 구하여 비교하였다.Functional food composition of Example 3 containing green tea, phosphorus mugwort, pine needle water soluble extract and vitamin C with reference to the results obtained in Experimental Example 1, vitamin C, Pycnogenol (Pycnogenol; Horphag, Switzerland), Vitamin E as a positive control (Sigma, USA, T-3251), (±) -catechin ((±) -Catechin; Sigma, USA, C-1788), beta-carotene (β-Carotene; Sigma, USA, C-4582) , Astaxanthin (Astaxanthin; Sigma, USA, A-9335) was compared with the free radical scavenging effect using the DPPH in the same manner as above to obtain an IC 50 value.
실험 결과, (±)-카테친이 가장 좋은 DPPH 라디칼 소거 효과를 나타내었고 기존의 비타민 E, 베타-카로틴, 아스타산틴보다 본 발명의 실시예 3의 기능성 조성물이 더 뛰어난 효과를 나타냄을 확인할 수 있었다(표 3 참조).As a result, (±) -catechin showed the best DPPH radical scavenging effect and the functional composition of Example 3 of the present invention showed better effects than the existing vitamin E, beta-carotene, astaxanthin ( See Table 3).
실험예 3. 슈퍼옥사이드 음이온(Superoxide anion) 라디칼 소거 효과Experimental Example 3. Superoxide anion radical scavenging effect
슈퍼옥사이드 음이온(anion) 라디칼 소거 효과 측정은 슈퍼옥사이드 디스무테이즈(Superoxide dismutase; SOD) 활성 검출 키트 (Wako사, Japan, 435-70601) 방법을 변형하여 사용하였다.Superoxide anion radical scavenging effect measurement was used by modifying the method of Superoxide dismutase (SOD) activity detection kit (Wako, Japan, 435-70601).
실시예 3의 기능성 조성물 또는 양성대조군의 시료 0.05 ㎖(500 ppm - 30ppm), 발색액 (0.4 mM 크산틴(Xanthin) + 0.1 M 인산염완충용액(Phpsphate buffer, pH 8.0) + 0.24 mM 니트로블루테트라졸리움(Nitroblue tetrazolium; NO2-TB)) 0.5 ㎖, 효소액 (0.048 unit/㎖ 크산틴옥시데이즈(Xanthine oxidase, from Butter milk) 용액 + 0.1 M 인산염완충용액(pH 8.0) 0.5 ㎖를 첨가하고 잘 혼합하여 37 ℃에서 20 분간 반응시킨 후, 반응정지액 (69 mM 소디움도데실 설페이트(Sodium dodecyl sulfate)) 1 ㎖를 첨가하여 효소반응을 정지시키고 560 nm에서 흡광도를 측정하였다. 양성 대조군으로 비타민 C, 피크노제놀, 비타민 E, (±)-카테친, 베타-카로틴, 아스타산틴을 사용하였고, 자세한 실험방법은 하기 표 4와 같으며, 슈퍼옥사이드 음이온 라디칼 소거 효과는 하기 수학식 2와 같이 계산하여 IC50값으로 비교하여 하기 표 5에 나타내었다.0.05 ml (500 ppm-30 ppm) of the functional composition or positive control sample of Example 3, color developing solution (0.4 mM Xanthin + 0.1 M Phosphate buffer, pH 8.0) + 0.24 mM nitroblue tetrazolium (Nitroblue tetrazolium; NO 2 -TB) 0.5 ml, enzyme solution (0.048 unit / ml Xanthine oxidase, from Butter milk solution + 0.5 ml of 0.1 M phosphate buffer solution (pH 8.0) After reacting for 20 minutes at 37 ° C., 1 ml of reaction stop solution (69 mM sodium dodecyl sulfate) was added to stop the enzyme reaction and the absorbance was measured at 560 nm. , Vitamin E, (±) -catechin, beta-carotene, astaxanthin was used, the detailed experimental method is shown in Table 4, the superoxide anion radical scavenging effect is calculated as shown in Equation 2 below IC 50 value In comparison to Table 5 below He served other.
= ((Acontrol-Bcontrol) - (Asample-Bsample)) / (Acontrol-Bcontrol) ×100= ((A control -B control )-(A sample -B sample )) / (A control -B control ) × 100
하기 표 5에서 볼 수 있는 것처럼, ppm 단위로 비교시, 실시예 3의 기능성 식품조성물이 가장 좋은 슈퍼옥사이드 음이온 라디칼 소거 효과를 나타내었고 피크노제놀보다는 약 2배, 비타민 C보다는 약 5배, 아스타산틴보다는 약 17배 높은 효과를 나타내었으며 비타민 E와 베타-카로틴은 소거 효과를 거의 나타내지 못하였다.As can be seen in Table 5 below, the functional food composition of Example 3 showed the best superoxide anion radical scavenging effect when compared in ppm units, about 2 times higher than pycnogenol, about 5 times higher than vitamin C, and astaxanthin. The effect was about 17 times higher and vitamin E and beta-carotene showed little scavenging effect.
실험예 4. 지질과산화 억제 효과 측정Experimental Example 4. Measurement of Lipid Peroxidation Inhibition Effect
본 발명의 기능성 조성물의 지질과산화 억제능을 확인하기 위하여 하기와 같이 실험하였다. 이 때, 티오시안산염 철(Ferric-Thiocyanate; FTC) 방법을 이용한 지질과산화 억제 효과는 다케시 등의 문헌(Takeshi et al,Food Chemistry,75, pp237-40, 2001)에 기재된 실험 방법을 응용하여 사용하였다.In order to determine the lipid peroxidation inhibitory ability of the functional composition of the present invention was tested as follows. At this time, the lipid peroxidation inhibitory effect using the Ferric-Thiocyanate (FTC) method is used by applying the experimental method described in Takeshi et al., Takeshi et al, Food Chemistry , 75 , pp237-40, 2001 It was.
실시예 3의 기능성 조성물 및 양성대조군의 각 시료 0.2 ㎖, 0.2 M 인산나트륨염완충용액(Sodium phosphate buffer, pH 7.0) 0.5 ㎖, 에탄올로 용해한 2.5 % 리놀렌산(Linoleic acid) 0.5 ㎖, 0.1 M 2,2'-아조비스-2-아미디노프로판-디하이드로클로라이드(2,2'-Azobis-2-amidinopropane-dihydrochloride; 이하 AAPH) 50 ㎕ 를 혼합한 후, 37 ℃ 암소에서 반응시키면서 100분, 200분 후에 반응중인 시료 용액 0.1 ㎖을 75 % 에탄올 9.7 ㎖, 30 % 암모니움티오시안산염(Ammonium thiocyanate salt) 0.1 ㎖, 3.5 % 염산용액(HCl)으로 용해한 20 mM 염화제일철 (FeCl2)을 첨가하여 3분 동안 잘 혼합한 뒤 500 nm에서 흡광도를 측정하였다. 양성 대조군으로는 비타민 C, 피크노제놀, 비타민 E, (±)-카테친, 베타-카로틴, 아스타산틴을 사용하였다. 지질과산화 억제 활성(%)은 하기 수학식 3을 이용하여 계산하였다.0.2 ml of the functional composition of Example 3 and each sample of the positive control group, 0.5 ml of 0.2 M sodium phosphate buffer (pH 7.0), 0.5 ml of 2.5% linoleic acid dissolved in ethanol, 0.1 M 2, 50 µl of 2'-azobis-2-amidinopropane-dihydrochloride (AAPH) is mixed and then reacted in the dark at 100C for 100 minutes and 200 minutes. Then, 0.1 ml of the reaction sample solution was added to 9.7 ml of 75% ethanol, 0.1 ml of 30% Ammonium thiocyanate salt, and 20 mM ferric chloride (FeCl 2 ) dissolved in 3.5% hydrochloric acid solution (HCl). After mixing well for minutes, the absorbance was measured at 500 nm. As a positive control, vitamin C, pycnogenol, vitamin E, (±) -catechin, beta-carotene and astaxanthin were used. Lipid peroxidation inhibitory activity (%) was calculated using the following equation (3).
Acontrol: 시료를 첨가하지 않은 대조군의 흡광도A control : Absorbance of control group without sample
Asample: 시료를 첨가한 반응군의 흡광도A sample : Absorbance of reaction group to which sample is added
Bcontrol: 리놀산을 첨가하지 않은 대조군의 흡광도B control : Absorbance of control group without linoleic acid
Bsample: 리놀산을 첨가하지 않은 반응군의 흡광도B sample : Absorbance of reaction group without linoleic acid added
그 결과, 비타민 E가 100분, 200분에서 가장 뛰어난 지방과산화 억제 효과를나타내었고, 기능성조성물은 비타민 E와 (±)-카테친보다는 약간 낮은 억제 효과를 나타내었으나 다른 양성 대조군보다는 우수한 억제 효능을 나타내었다(도 1 참조).As a result, vitamin E showed the best inhibition of fat peroxidation at 100 and 200 minutes, and the functional composition showed a slightly lower inhibitory effect than vitamin E and (±) -catechin, but showed better inhibitory effect than other positive controls. (See FIG. 1).
실험예 5. 하이드록시라디칼 소거 효과 측정Experimental Example 5. Measurement of hydroxy radical scavenging effect
본 발명의 기능성 조성물의 하이드록시 라디칼 소거 효과를 확인하기 위하여 하기와 같이 실험하였다. 이 때, 하이드록시 라디칼 소거 효과는 하이드록시 라디칼로 인한 2-데옥시리보즈(2-Deoxyribose)의 산화 저해율을 측정하는 것으로, 다케시 등의 문헌(Takeshi et al.,Food Chemistry, pp29-33, 2003)의 방법을 변형하여 사용하였다.In order to confirm the hydroxy radical scavenging effect of the functional composition of the present invention it was experimented as follows. At this time, the hydroxy radical scavenging effect is to measure the inhibition rate of 2-deoxyribose oxidation due to the hydroxy radical, Takeshi et al.Food Chemistry, pp29-33, 2003).
먼저, 10 mM 황산제일철(FeSO4)-EDTA 150 ㎕, 10 mM 2-데옥시리보즈 150 ㎕, 실시예 3의 기능성 조성물 또는 양성대조군 시료용액 300 ㎕, 0.2 M 인산나트륨염완충용액(Sodium phosphate buffer, pH 7.0) 450 ㎕, 10 mM 과산화수소(H2O2) 150 ㎕, 증류수 300 ㎕를 첨가하였다. 이 반응은 H2O2를 첨가함으로써 반응이 시작된다. 37 ℃에서 4시간 반응시킨 후 2.8 % 트리클로로아세트산(Trichloroacetic acid) 750 ㎕와 1.0 % 트리바비튜릭산(Tribarbituric acid) 750 ㎕를 첨가하여 반응을 중지시키고 10분간 끓이고 식혀 520 nm에서 흡광도를 측정하였다. 이 때, 양성 대조군으로 증류수에 용해되는 비타민 C와 피크노제놀을 사용하였으며, 알코올 또는 디메틸설폭시드(Dimethyl sulfoxide, DMSO)에 용해되는 시료(비타민 E, (±)-카테친, 베타-카로틴, 아스타산틴)는 증류수로 용해한 시료보다 하이드록시라디칼이 적게생성되어 양성대조군에서 제외시켰다. 하이드록시라디칼 소거 효과는 하기 수학식 4를 이용하여 계산하였다.First, 150 μl of 10 mM ferrous sulfate (FeSO 4 ) -EDTA, 150 μl of 10 mM 2-deoxyribose, 300 μl of the functional composition or positive control sample solution of Example 3, and 0.2 M sodium phosphate buffer solution (Sodium phosphate) buffer, pH 7.0) 450 µl, 10 mM hydrogen peroxide (H 2 O 2 ) 150 µl, distilled water 300 µl was added. The reaction is started by adding H 2 O 2 . After 4 hours of reaction at 37 ° C., 750 μl of 2.8% Trichloroacetic acid and 750 μl of 1.0% Tribarbituric acid were added to stop the reaction, boil and cool for 10 minutes, and absorbance was measured at 520 nm. . At this time, vitamin C and pycnogenol dissolved in distilled water were used as positive controls, and samples dissolved in alcohol or dimethyl sulfoxide (DMSO) (vitamin E, (±) -catechin, beta-carotene, astaxanthin). Less hydroxy radicals were produced than samples dissolved in distilled water and were excluded from the positive control group. The hydroxy radical scavenging effect was calculated using the following equation.
= ((Acontrol-Bcontrol) - (Asample-Bsample)) / (Acontrol-Bcontrol) ×100= ((A control -B control )-(A sample -B sample )) / (A control -B control ) × 100
Acontrol: 시료를 첨가하지 않은 대조군의 흡광도A control : Absorbance of control group without sample
Asample: 시료를 첨가한 반응군의 흡광도A sample : Absorbance of reaction group to which sample is added
Bcontrol: 과산화수소를 첨가하지 않은 대조군의 흡광도B control : Absorbance of control group without hydrogen peroxide
Bsample: 과산화수소를 첨가하지 않은 반응군의 흡광도B sample : Absorbance of reaction group without hydrogen peroxide
그 결과, 하기 표 6에서 볼 수 있는 것처럼, 비타민 C는 200 ppm에서도 80 % 이상 저해효과를 나타내었고, 기능성 조성물은 2,000 ppm에서 피크노제놀보다 약 14 % 높은 억제 효과를 나타내었다.As a result, as shown in Table 6 below, vitamin C showed an inhibitory effect of 80% or more even at 200 ppm, and the functional composition showed an inhibitory effect of about 14% higher than pycnogenol at 2,000 ppm.
실험예 6. COX-1, COX-2 효소 저해효과 측정Experimental Example 6. Measurement of COX-1, COX-2 enzyme inhibitory effect
본 발명의 기능성 조성물의 염증관여 효소인 COX-1, COX-2 효소에 대한 저해효능을 확인하기 위하여 하기와 같이 실험하였다. 이 때, 사이클로옥시게네이즈 저해 효과는 프로스타글란딘 G2(PG G2)에서 프로스타글란딘 H2(PG H2)로 환원되는 동안 N,N,N',N'-테트라 메틸 -p-페닐렌디아민(이하, TMPD라 함)의 산화율을 측정한 것으로 친타쿤타 등의 문헌(Chintakunta et al.,Eur. J. Med. Chem., 37. pp339-347, 2002)에 기재된 방법을 변형하였다.In order to determine the inhibitory effect on the COX-1, COX-2 enzymes, which are inflammation inducing enzymes of the functional composition of the present invention, the following experiments were performed. At this time, the cyclooxygenase inhibitory effect is reduced to N, N, N ', N'-tetramethyl- p -phenylenediamine (D) while reducing from prostaglandin G 2 (PG G 2 ) to prostaglandin H 2 (PG H 2 ). Hereinafter, the method described in Chintakunta et al., Eur. J. Med. Chem., 37. pp339-347, 2002 was modified by measuring the oxidation rate of TMPD.
1 ㎖ 속에 100 mM 트리스(Tris)-HCl 완충액 (pH 8.0), 3 μM EDTA, 15 μM 헤마틴(Hematin), 150 단위(units) 효소 (COX-1 or COX-2, Sigma사, USA, 각각 C-0733,C-0858), 실시예 3의 기능성 조성물 및 기타 각 시료를 30 pppm-3ppm 혼합하고 25 ℃에서 15분간 전반응시킨 후, TMPD와 100 μM 아라키돈산(Aarachidonic acid)를 첨가하여 603 nm에서 25초 동안 TMPD가 산화되는 초기속도를 측정한 값을 하기 수학식 5를 이용하여 IC50값으로 나타내었다.100 mM Tris-HCl buffer (pH 8.0), 3 μM EDTA, 15 μM Hematin, 150 units enzyme (COX-1 or COX-2, Sigma, USA) in 1 mL C-0733, C-0858), the functional composition of Example 3, and each other samples were mixed 30 pppm-3ppm and pre-reacted at 25 ° C. for 15 minutes, followed by addition of TMPD and 100 μM Aarachidonic acid to 603 The value of measuring the initial rate of oxidation of TMPD for 25 seconds at nm is expressed as an IC 50 value using Equation 5 below.
= ((Acontrol-Bcontrol) - (Asample-Bsample)) / (Acontrol-Bcontrol) ×100= ((A control -B control )-(A sample -B sample )) / (A control -B control ) × 100
Acontrol: 시료를 첨가하지 않은 대조군의 흡광도A control : Absorbance of control group without sample
Asample: 시료를 첨가한 반응군의 흡광도A sample : Absorbance of reaction group to which sample is added
Bcontrol: 아라키돈산을 첨가하지 않은 대조군의 흡광도B control : Absorbance of control group without arachidonic acid
Bsample: 아라키돈산을 첨가하지 않은 반응군의 흡광도B sample : Absorbance of reaction group without arachidonic acid
그 결과, 기능성 조성물의 염증관여 효소 저해효과는 COX-2 저해활성이 선택적인 COX-2 저해제인 셀레코십(Celecoxib)과 로페코십(Rofecoxib)과 비교시, 1/100배 이상 (0.01/11.67 그리고 0.1/11.67), NSAIDs계열인 인도메타신(Indomethacin)보다는 1/4.5배 (2.79/11.67)에 해당하는 것으로 나타났다. 그러나 기능성 조성물의 COX-1 저해 활성은 인도메타신과 비교시 약 100배 활성이 떨어지고 COX-2 IC50/COX-1 IC50비가 약 26배 떨어지는 것으로 보아 NSAIDs계열인 인도메타신보다는 선택적으로 COX-2를 저해하는 경향을 나타내어 부작용이 적은 염증치료에 쓰일 수 있을 것으로 사료된다(표 7 참조).As a result, the inhibitory effect of the inflammatory enzymes on the functional composition was more than 1 / 100-fold (0.01 / 11.67) compared with Celcoxib and Rofecoxib, COX-2 inhibitors with selective COX-2 inhibitory activity. 0.1 / 11.67) and 1 / 4.5 times (2.79 / 11.67) than NSAIDs, Indomethacin. However, the COX-1 inhibitory activity of the functional composition is about 100 times lower than that of indomethacin, and the COX-2 IC 50 / COX-1 IC 50 ratio is about 26 times lower. It is likely to be used for the treatment of inflammation with less side effects due to the tendency to inhibit 2 (see Table 7).
실험예 7. PEP 효소 저해효과 측정Experimental Example 7. Measurement of PEP enzyme inhibitory effect
본 발명의 기능성 조성물의 치매 관련효소인 프로릴 엔도펩티데이즈 효소(PEP)에 대한 저해효능을 확인하기 위하여 하기와 같이 실험하였다. 이 때, PEP 저해 효과 측정은 기무라 등의 문헌(Kimura et al.,Agri. Biol, Chem., 54(11), pp3021-3022, 1990)에 기재된 방법을 이용하였다.In order to confirm the inhibitory effect of the dementia-related enzyme prolyl endopeptidase enzyme (PEP) of the functional composition of the present invention was tested as follows. At this time, the method described in Kimura et al. (Kimura et al., Agri. Biol, Chem., 54 (11) , pp3021-3022, 1990) was used for the measurement of PEP inhibitory effect.
먼저, 0.1 M 트리스-HCl (pH 7.0) 0.84 ㎖, PEP (0.1 unit/㎖, Seikagakukougyo Co., Japan, 120125) 0.05 ㎖, 실시예 3의 기능성 조성물 및 각 시료 0.01 ㎖을 혼합한 후 30 ℃에서 5분 동안 전반응시키고, 40 % 1,4-디옥산(Dioxane)용액에 용해시킨 2 mM Z-Gly-Pro-pNA (Seikagakukougyo Co., Japan, 451004) 0.1 ㎖을 첨가하여 30 ℃에서 30분간 반응시키고 반응정지액 (10 g 트리톤(Triton)-X)/95 ㎖ 1 M 초산염완충용액(Acetate buffer) pH 4.0) 0.5 ㎖ 첨가하여 효소 반응을 정지시킨 후, 410 nm에서 흡광도를 측정하여 하기 수학식 6을 이용하여 효소 저해 활성을 IC50값으로 나타내었다.First, 0.84 ml of 0.1 M Tris-HCl (pH 7.0), 0.05 ml of PEP (0.1 unit / ml, Seikagakukougyo Co., Japan, 120125), the functional composition of Example 3 and 0.01 ml of each sample were mixed and then at 30 ° C. 5 minutes before the reaction was 40% 1,4-dioxane (dioxane) was 2 mM Z-Gly-Pro- p NA (Seikagakukougyo Co., Japan, 451004) 0.1 ㎖ in the 30 ℃ 30 was added dissolved in the solution for After the reaction was completed, 0.5 ml of 10 g Triton-X / 95 ml 1 M Acetate buffer pH 4.0 was added to stop the enzymatic reaction, and the absorbance was measured at 410 nm. Equation 6 was used to express the enzyme inhibitory activity as an IC 50 value.
Acontrol: 시료를 첨가하지 않은 대조군의 흡광도A control : Absorbance of control group without sample
Asample: 시료를 첨가한 반응군의 흡광도A sample : Absorbance of reaction group to which sample is added
Bcontrol: 2 mM Z-Gly-Pro-pNA을 첨가하지 않은 대조군의 흡광도B control : Absorbance of control group without 2 mM Z-Gly-Pro- p NA
Bsample: 2 mM Z-Gly-Pro-pNA을 첨가하지 않은 반응군의 흡광도B sample : Absorbance of reaction group without 2 mM Z-Gly-Pro- p NA
그 실험결과는 하기 표 8에 나타낸 것처럼, 실시예 3의 기능성 조성물의 PEP 효소저해 효과를 천연물 유래의 PEP 저해제로 알려져 있는 스타우로스포린 (Staurosporine, 분자량 466)과 프로페틴(Propetin, 분자량 2322)이 PEP효소를 저해하는 효과가 기재된 문헌들(Kimura et al.,Agri.. Biol. Chem., 54(11), pp3021-3022, 1990); Kimura et al.,The Journal of Antibiotics, 50, pp373-378, 1997))의 효과 데이터와 비교시, 실시예 3의 조성물의 저해율이 스타우로스포린 저해율의 약 1/13배 (0.359/4.55), 상대적으로 분자량이 큰 프로페틴의 저해율보다는 약 1/1.8배 (2.55/4.55)를 갖는 결과를 나타냈다.The experimental results are shown in Table 8, the effect of PEP enzyme inhibitory effect of the functional composition of Example 3 is known as a natural product-derived PEP inhibitor (Staurosporine, molecular weight 466) and propetine (Propetin, molecular weight 2322) Documents describing the effect of inhibiting PEP enzymes (Kimura et al.,Agri .. Biol. Chem., 54 (11), pp3021-3022, 1990); Kimura et al.,The Journal of Antibiotics, 50, pp373-378, 1997)), the inhibition rate of the composition of Example 3 is about 1/13 times the inhibition rate of staurosporin (0.359 / 4.55), about the inhibition rate of the relatively high molecular weight propeptin Results with 1 / 1.8 times (2.55 / 4.55) are shown.
하기에 상기 기능성 식품 조성물의 제제예를 설명하나, 본 발명은 이를 한정하고자 함이 아닌 단지 구체적으로 설명하고자 함이다.Hereinafter, an example of the preparation of the functional food composition will be described, but the present invention is only intended to be described in detail and not intended to limit the same.
제제예 1. 캡슐제의 제조Formulation Example 1 Preparation of Capsule
실시예 3의 기능성 조성물.............100 ㎎Functional composition of Example 3 ....... 100 mg
유당.................................50 ㎎Lactose ....................... 50 mg
전분.................................50 ㎎Starch ........................ 50 mg
탈크.................................2 ㎎Talc .................................. 2 mg
스테아린산마그네슘...................적량Magnesium stearate .........
통상의 캡슐제 제조방법에 따라 상기의 성분을 혼합하고 젤라틴 캡슐에 충전하여 캡슐제를 제조한다.According to a conventional capsule preparation method, the above ingredients are mixed and filled into gelatin capsules to prepare capsules.
제제예 2. 건강음료의 제조Formulation Example 2 Preparation of Health Beverage
실시예 3의 기능성 조성물..................1000 ㎎Functional Composition of Example 3 .. 1000 mg
구연산....................................100 ㎎Citric Acid ... 100 mg
올리고당..................................100 gOligosaccharide ........................ 100 g
정제수를 가하여 전체......................900㎖Purified water is added to the whole .... 900ml
통상의 건강음료 제조방법에 따라 상기의 성분을 혼합한 다음, 약 1시간동안 85℃에서 교반 가열한 후, 만들어진 용액을 여과하여 멸균된 2ℓ 용기에 취득하여 밀봉 멸균한 뒤 냉장 보관한 다음 본 발명의 건강음료 조성물 제조에 사용한다.After mixing the above components in accordance with a conventional healthy beverage production method, and stirred and heated at 85 ℃ for about 1 hour, the resulting solution is filtered and obtained in a sterilized 2 L container, sealed sterilization and then refrigerated and stored in the present invention For the preparation of healthy beverage compositions.
이상 상기 실시예 및 실험예들을 통하여 설명된 바와 같이, 본 발명의 기능성 식품 조성물은 뛰어난 항산화 효과뿐만 아니라 항관절염 및 항치매 효과를 나타냈으므로 관절염이나 치매를 예방할 수 있는 기능성 음료, 건강 기능식품 등의 기능성 식품 분야에 유용하게 적용될 수 있을 것이다.As described above through the above Examples and Experimental Examples, the functional food composition of the present invention exhibited not only an excellent antioxidant effect, but also an anti-arthritis and anti-dementia effect, a functional drink, health functional food, etc., which can prevent arthritis or dementia. It can be usefully applied to the functional food field of the.
Claims (8)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2003-0028349A KR100510253B1 (en) | 2003-05-02 | 2003-05-02 | Functional Food Composition having Anti-oxidative, Anti-arthritic and Anti-dementia Activity |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2003-0028349A KR100510253B1 (en) | 2003-05-02 | 2003-05-02 | Functional Food Composition having Anti-oxidative, Anti-arthritic and Anti-dementia Activity |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20040094512A true KR20040094512A (en) | 2004-11-10 |
KR100510253B1 KR100510253B1 (en) | 2005-08-26 |
Family
ID=37374084
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-2003-0028349A KR100510253B1 (en) | 2003-05-02 | 2003-05-02 | Functional Food Composition having Anti-oxidative, Anti-arthritic and Anti-dementia Activity |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100510253B1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013055127A2 (en) * | 2011-10-12 | 2013-04-18 | 경희대학교 산학협력단 | Pharmaceutical composition for preventing and treating dementia, parkinson's disease or epilepsy, containing houttuynia cordata thunb. extract as active ingredient |
KR101373245B1 (en) * | 2012-02-02 | 2014-03-11 | 충북대학교 산학협력단 | Composition for Preventing or Treating of Arthrits Comprising Herbal Extract |
KR20220112951A (en) * | 2021-02-05 | 2022-08-12 | 단국대학교 천안캠퍼스 산학협력단 | Fermented artemisia capillaris having anti-dementia and anti-oxidative activity, and manufacturing method thereof |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101376198B1 (en) | 2012-03-22 | 2014-03-19 | 경남대학교 산학협력단 | An antioxidant and antidiabetic health functional food composition and a functional beverage composition comprising Laminaria japonica A. |
KR20210067236A (en) | 2019-11-29 | 2021-06-08 | 주식회사 에이치엠 | Method for producing food additives composition comprising medicinal plant extract and composition by the same |
KR20220055802A (en) | 2020-10-27 | 2022-05-04 | 서울대학교산학협력단 | Composition for antioxidant, anti-inflammatory, and dementia prevention or improvement comprising protein expression inhibitor and use thereof |
-
2003
- 2003-05-02 KR KR10-2003-0028349A patent/KR100510253B1/en active IP Right Grant
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013055127A2 (en) * | 2011-10-12 | 2013-04-18 | 경희대학교 산학협력단 | Pharmaceutical composition for preventing and treating dementia, parkinson's disease or epilepsy, containing houttuynia cordata thunb. extract as active ingredient |
WO2013055127A3 (en) * | 2011-10-12 | 2013-07-04 | 경희대학교 산학협력단 | Pharmaceutical composition for preventing and treating dementia, parkinson's disease or epilepsy, containing houttuynia cordata thunb. extract as active ingredient |
US9861674B2 (en) | 2011-10-12 | 2018-01-09 | University-Industry Cooperation Group Of Kyung Hee University | Pharmaceutical composition containing extract of houttuynia cordata as active ingredient for preventing and treating dementia, parkinson's disease, or epilepsy |
KR101373245B1 (en) * | 2012-02-02 | 2014-03-11 | 충북대학교 산학협력단 | Composition for Preventing or Treating of Arthrits Comprising Herbal Extract |
KR20220112951A (en) * | 2021-02-05 | 2022-08-12 | 단국대학교 천안캠퍼스 산학협력단 | Fermented artemisia capillaris having anti-dementia and anti-oxidative activity, and manufacturing method thereof |
Also Published As
Publication number | Publication date |
---|---|
KR100510253B1 (en) | 2005-08-26 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101888848A (en) | Agent for reducing intestinal toxic bacterium and food or pharmaceutical preparation comprising the same | |
KR20160144791A (en) | Composition for relieving menopausal symptom | |
KR101093998B1 (en) | Functional composition for the prevention of hangover and improving liver function | |
KR101609340B1 (en) | Composition comprising mixed herbal mixture extract for improving anti-aging or skin whitening | |
KR20180040534A (en) | Antioxidant or anti-aging composition comprising extracts of fresh sprouts of Xanthium canadense Mill. | |
KR101407150B1 (en) | A composition and functional food comprising an extracts of Rosa rugosa preventing or treating a physical stress-involved disease | |
KR100510253B1 (en) | Functional Food Composition having Anti-oxidative, Anti-arthritic and Anti-dementia Activity | |
KR101559888B1 (en) | Composition for improving hepatoprotective activity comprising fermented garlic extracts | |
KR20100128941A (en) | Functional composition for the prevention and improvement of hangover, and food and food additive having the same | |
JP2006014730A (en) | Food product | |
JP2012070726A (en) | Composition for beauty food having improved bioavailability | |
KR100570959B1 (en) | Functional Food Composition showing Anti-allergic rhinitis, Anti-atopic dermatitis and Anti-chronic asthma activity | |
KR20140105657A (en) | A comprising an extracts of fermented Schisandra chinensis Baillon showing anti-oxidative, anti-hypertensive activity | |
KR100768830B1 (en) | Extract of echinosophora koreensis removing hangover and having anti-oxidant activity | |
KR20200053016A (en) | Pharnaceutical composition for prevention or treatment of diabetes comprising the mixed extract of vegetable natural products having the effect on removal of swelling and health functional food for prevention or improvement of diabetes comprising the same | |
KR20070033236A (en) | Liver function protectant containing ellagic acid, ellagitannin and natural plant extracts containing the same as active ingredients | |
Hashemi et al. | Total Phenolic, Flavonoid and Antioxidant Compounds of Guava Whey Juice Fortified by Moringa Olifera Aqueous Extract to Extend Shelf-life. | |
KR100690071B1 (en) | Functional composition for the prevention and improvement of hangover | |
Marnewick | Antioxidant Properties of Rooibos (Aspalathus linearis)—In Vitro and in Vivo Evidence | |
KR20180112192A (en) | Composition for skin-lightening or antioxidant containing extract of Jeju camellia mistletoe | |
KR100872310B1 (en) | Functional composition for the cotinene metabolism improvement which is caused by with smoking and hangover removal, foods and food additive containing the same | |
JP2010043036A (en) | Saccharometabolism promoter | |
JP4211995B2 (en) | Buckwheat-derived compound with vasodilatory action | |
KR20150106187A (en) | Composition for antioxidation comprising the seed extract of cornus officinalis | |
KR20130060436A (en) | Food additives comprising the extract of processed panax ginseng for hepato-protective activity |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20120817 Year of fee payment: 8 |
|
FPAY | Annual fee payment |
Payment date: 20130808 Year of fee payment: 9 |
|
FPAY | Annual fee payment |
Payment date: 20140814 Year of fee payment: 10 |
|
FPAY | Annual fee payment |
Payment date: 20150813 Year of fee payment: 11 |
|
FPAY | Annual fee payment |
Payment date: 20160816 Year of fee payment: 12 |
|
FPAY | Annual fee payment |
Payment date: 20180731 Year of fee payment: 14 |
|
FPAY | Annual fee payment |
Payment date: 20190731 Year of fee payment: 15 |